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Clarification of Pear Juice by Hollow Fiber Ultrafiltration
Author(s) -
KIRK D. E.,
MONTGOMERY M. W.,
KORTEKAAS M. G.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05055.x
Subject(s) - ultrafiltration (renal) , flux (metallurgy) , fiber , chromatography , chemistry , analytical chemistry (journal) , membrane , hollow fiber membrane , logarithm , materials science , mathematics , biochemistry , mathematical analysis , organic chemistry
Hollow fiber ultrafiltration was successfully applied to obtain a clear, amber‐colored pear juice. For the three hollow fiber membrane cartridges tested (50,000, 30,000, and 10,000 dalton molecular weight cut‐off), the process parameters were optimized and found to be similar. The permeate flux increased with increased transmembrane pressure and then declined. Flux reached a maximum at an average transmembrane pressure of 157 kPa with an average feed stream velocity of 0.15 meters/set at 50°C. Higher flux was obtained at higher temperatures within the temperature limitations of the membrane. Flux decreased linearly with the logarithm of the concentration.